Ingredients:

1 3/4 cups warm water

1/4 cups canola or olive oil

1 bag of Mrs. Hewitt’s GF Quick Mix

4 teaspoons instant yeast*

pesto

mozzarella cheese

chicken (cooked, sliced thin or shredded)

  1. Add warm water and oil to the bowl of  a stand mixer.
  2. Add a bag of Mrs. Hewitt’s GFQuick Mix and yeast to liquid in a stand mixer.
  3. Mix together on low speed for about 1 min. Stop, scrape dough down into a bowl.
  4. Continue mixing on medium high for an additional 2 minutes.
  5. With well oiled hands (dough is STICKY), roll out dough on oil sprayed plastic wrap to about 1/2” thick rectangle.
  6. Spread on pesto and top with a thin layer of mozzarella cheese and chicken (use desired amount, similar to what you’d use on a pizza).
  7. Roll up tightly but be gentle, gluten free does not have the elasticity of gluten dough.
  8. Cut into desired pieces (about 8 equal slices) placed into oiled/sprayed 8×8 pan close together. Tip! Use a small piece of plastic wrap to move sliced rolls into a baking dish.
  9. Cover loosely with oiled plastic wrap and let rise a second time for 45 minutes.
  10. Bake at 350 degrees for about 40-50 minutes.
  11. Drizzle top with additional pesto if desired.
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